Sweet and Sour Sauce

Sweet and sour sauce is a Chinese take-out staple! A popular condiment, it’s vibrant red, clear, gel-like and glossy. This homemade version is restaurant-quality and incredibly tasty. Make it in 8 minutes!

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Sweet and sour sauce is an ideal dipping sauce for cream cheese wontons, buffalo chicken wontons, crab rangoon, chicken meatballs, pan-fried cocktail sausages, chicken wings and chicken tenders.

Use this recipe as a glaze for your favorite chicken, seafood and pork recipes that call for Chinese sweet and sour sauce. It’s also a delicious glaze for pork chops and holiday ham! Just smear it on, and serve more on the side.

SWEET AND SOUR SAUCE INGREDIENTS

Made with common pantry ingredients, this easy recipe comes together quickly! You’ll be amazed at it’s restaurant-quality taste.

Here’s what you’ll need to assemble this staple Chinese condiment:

• Granulated Sugar: Provides the perfect amount of sweetness.
• Corn Starch: Thickens the mixture and provides a glossy sheen.
• Salt: This seasoning enhances the flavor of the other ingredients.
• Water: Is an important liquid for the sauce.
• Rice Vinegar: Is a staple of Asian cooking. The acidity balances the flavors in this sweet and sour sauce.
• Shaoxing Wine: Adds depth of flavor and complexity for the sauce.
• Soy Sauce: Gives Asian dishes a deep umami flavor.
• Red Food Coloring: Provides the traditional deep red color we come to expect from sweet and sour sauce.

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MORE Asian-inspired recipes

If you love Chinese sweet and sour sauce, you’ll enjoy these Asian-inspired recipes. Print out your favorites or pin them to Pinterest.

• Wonton Soup
• Chinese Chicken Salad
• Asian Salad Dressing
• Grilled Pork Loin Kabobs
• Mushroom Ramen Bowl
• Sweet Chili Tofu
• P.F. Chang’s Chicken Lettuce Wraps

HOW TO MAKE SWEET AND SOUR SAUCE

This is a simple recipe you’ll want to make again and again! The entire process takes about 8 minutes.

Here’s how to make the best Chinese sweet and sour sauce, step by step:

• STEP 1: Add sugar, corn starch and salt to a small pot. Whisk to combine and remove lumps.
• STEP 2: Add water, rice vinegar, Shaoxing wine, soy sauce, and red food coloring to the pot. 
• STEP 3: Whisk until the mixture is smooth.
• STEP 4: Place pot over medium heat. Continuously whisk until mixture comes to a boil. The sauce should be thick, smooth and clear. Remove from heat. If the desired consistency has not yet been reached, continue to stir the mixture in the hot pan after the heat has been turned off. If the thickened sauce is boiled for too long, it will break (lose its ability to emulsify) and become thin! Immediately transfer sweet and sour sauce to a small bowl.

EXPERT TIPS FOR THIS RECIPE

Are you missing an ingredient for this recipe? Before running to the market, check your pantry for some easy ingredient swaps!

• BEST SUBSTITUTE FOR GRANULATED SUGAR: An equal amount of light brown sugar.
• BEST SWAPS FOR CORN STARCH: Arrowroot, potato starch or tapioca starch. Do not use flour for this recipe.
• BEST SUBSTITUTES FOR RICE VINEGAR: White vinegar or apple cider vinegar.
• BEST SUBSTITUTE FOR SHAOXING WINE: Pale dry sherry, or cooking sake (Japanese rice wine).
• BEST SUBSTITUTE FOR SOY SAUCE: Worcestershire sauce.
• HOW LONG WILL SWEET AND SOUR SAUCE LAST? When refrigerated in an airtight jar, flavor quality can last for 2-3 weeks. When cold the texture will become thicker, like Jello. Thin it back out again by gently whisking with a bit of Shaoxing wine, rice vinegar or water.

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Discerning taste testers says this homemade recipe is better than packets of sweet and sour sauce that come with Chinese take-out! If you agree, give this recipe a 5-star rating in the comments below. Then share it with a friend.

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